Baked Chicken Orzo
A creamy baked chicken orzo with Parmesan, paprika, spinach, and sundried tomatoes. Super easy and perfect for a hands-off weeknight dinner.
Servings: 4 people
Calories: 593kcal
Ingredients
- 4 boneless chicken thighs chopped into bite-sized pieces
- 2 tablespoon olive oil
- 1 teaspoon oregano seasoning
- 2 teaspoon paprika
- 3 cloves garlic minced
- 2 cup chicken broth
- ½ cup heavy cream
- ½ cup parmesan cheese grated
- ⅔ cup sun-dried tomatoes sliced into strips
- 2 cups spinach roughly chopped
- 1.75 cups orzo
- 1 Lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a the oil in a large oven-safe pan over medium-high heat.
- Season the chicken thighs with salt, add to the pan and sear for 2-3 minutes until golden.
- Add minced garlic and cook for 1 minute until fragrant.
- Add the paprika and oregano, chicken broth, and orzo then return the chicken to the pan.
- Bake in the preheated oven for 25-30 minutes until the orzo is tender.
- Remove the pan from the oven. Add the heavy cream, Parmesan, and spinach. Stir until the spinach wilts and everything is well combined.
- Stir in lemon juice before serving.
Nutrition
Serving: 1 serving | Calories: 593kcal | Carbohydrates: 63g | Protein: 40g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 152mg | Sodium: 781mg | Potassium: 1235mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2632IU | Vitamin C: 12mg | Calcium: 246mg | Iron: 4mg